Use a fork to make a decorative edge and pierce the bottom before baking a one crust pie.
The chocolate pudding is made next so it can be cooling while you prepare the cream cheese layer.
Spread cream cheese layer on cooled crust.
Spread cooled pudding over cream cheese layer and refrigerate 4 to 6 hours.
Spoon whipped cream over the top before serving.
CHOCOLATE PUDDING PIE
1 prepared pie crust (pg. 36)
Preheat oven to 425o F. Place prepared pie crust into pie pan. Pierce the bottom of crust with a fork 4 to 5 times prior to baking. Bake 10 to 12 minutes. Let cool.
Cream Cheese Layer
3 ounces cream cheese, softened
1-1/2 tablespoons honey (or 2 tablespoons raw organic cane sugar)
1 tablespoon milk
1 cup pre-whipped cream
In a small bowl, beat the cream cheese, honey and milk until smooth. Fold in the 1 cup of whipped topping and spread evenly over baked crust.
1/2 cup honey (or 1 cup raw organic cane sugar)
3 large egg yolks
1/4 cup flour
1/4 cup cocoa
1 teaspoon unflavored gelatin
1-1/2 cups whole milk
2 tablespoons butter
2 teaspoons vanilla
In a medium saucepan, whisk together honey and egg yolks. Add flour, cocoa and gelatin. Whisk to combine. Add milk and stir. Cook over medium heat until mixture comes to a boil. Whisking constantly. Boil one minute. Remove from heat and add butter and vanilla. Whisk until butter melts. Let cool 20 to 30 minutes. Pour cooled pudding over cream cheese layer. Refrigerate 4 to 6 hours or until firm. Top with whipped cream.